This is a very experimental-friendly and easy recipe. I made it using goat milk, and it turned out very good. I have also added cocoa (about 1 Tbsp) and I have made it using Almond milk. I did use less sugar, because we found it too sweet. Instead of 1/2 cup, I used 1/3 cup. I has problems with it lumping up after it got cool, so either I am cooking it too long, or I should cool it in ice water. I'll have to test that one.

I rated this four stars only because I made a few changes: I doubled the recipe and used 1/2 cup shortening and 1/2 cup butter; I used vanilla-NOT rum-and with the absence of coconut, used oats. The pineapple was in chunks, so I chopped them smaller to make 2 cups (Resembling more of pineapple bits). Since I made a 9x13” pan, it had to bake 30-50 minutes. It was very moist, very pine-apply (I used Dole), and very yummy! Everyone loved it!